Beef and Carrot Meatballs

Name: Beef and Carrot Meatballs
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 1¼ lb (567 g) ground beef, 85/15; 1 cup (110 g) carrot, shredded, loosely packed, patted dry; ¾ cup (60 g) breadcrumbs, panko; ½ medium (80 g) onion, yellow, finely minced; 1 (50 g) egg, large, beaten; 3 tbsp (45 ml) whole milk; 2 cloves (6 g) garlic, minced, minced; 1 tsp (6 g) salt; ½ tsp (2½ ml) black pepper, ground; 1 tsp (1 g) parsley, dried; 28 oz (800 ml) crushed tomatoes, canned; 2 tbsp (30 g) tomato paste; ½ cup (120 ml) beef broth; 2 tbsp (30 ml) olive oil

From the MyKitchenBank Kitchen

Tender, budget-friendly meatballs studded with shredded carrot for natural sweetness and moisture. Simmered in a simple tomato sauce until they're silky inside and lightly caramelized on the outside. Serve over pasta, rice, or with crusty bread.

Prep: 15 min
Cook: 25 min
Total: 40 min
Makes: 16–18 meatballs (4 servings)

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Steps

Before you start

Have all ingredients prepped and measured before you begin mixing
Use ground beef at room temperature for easier handling
Pat shredded carrot dry with paper towels to reduce excess moisture

1
Mix meatball base
- In a large bowl, combine the ground beef, shredded carrot, panko breadcrumbs, minced onion, beaten egg, milk, minced garlic, salt, black pepper, and dried parsley.
- Using your hands, mix gently until just combined—do not overmix, as this makes the meatballs dense and tough.
- The mixture should hold together when squeezed but still feel tender.
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Ready when: mixture is evenly combined and holds together when squeezed
Tip: Overmixing develops gluten and squeezes out moisture, leading to hard meatballs. Mix only until ingredients are barely incorporated.
2
Shape meatballs
- Using a 1.5-tablespoon ice cream scoop or two spoons, form the mixture into balls about 1.5 inches (4 cm) in diameter.
- You should have 16–18 meatballs.
- Place them on a rimmed baking sheet or plate as you work.
- Don't worry if they're not perfect; they'll smooth out as they cook.
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Tip: Using an ice cream scoop ensures even sizes so they cook at the same rate.
3
Sear meatballs
- Heat olive oil in a large skillet (12-inch) over medium-high heat.
- Once the oil shimmers, working in batches to avoid crowding, carefully add meatballs and sear for 3–4 minutes, rolling them gently with a wooden spoon every minute or so, until they're golden brown on all sides.
- Transfer browned meatballs to a plate.
- You may need two batches.
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Ready when: meatballs are golden brown on all visible sides
Tip: Don't turn them constantly—let each side brown undisturbed for about 30 seconds before rolling. This develops flavor.
4
Build sauce
- In the same skillet (no need to wash), add the tomato paste and cook over medium heat for 1 minute, stirring constantly, until it darkens slightly and loses its raw smell.
- This concentrates the tomato flavor.
- Then pour in the crushed tomatoes and beef broth, stirring to combine.
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Ready when: tomato paste is fragrant and has darkened slightly
Tip: Cooking the tomato paste briefly before adding liquid unlocks deeper flavor—don't skip this step.
5
Return meatballs and simmer
- Gently return all seared meatballs to the skillet, nestling them into the sauce.
- The sauce should partially cover them.
- Bring to a simmer over medium heat, then reduce the heat to medium-low.
- Simmer uncovered for 12–15 minutes, stirring gently and rotating meatballs every 3–4 minutes, until they're cooked through and the sauce is slightly thickened.
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Ready when: meatballs are firm and register 160°F (71°C) internally; sauce coats the back of a spoon
Tip: Gentle simmering keeps meatballs tender. Vigorous boiling can cause them to break apart.

Good to know

Tips

The shredded carrot adds natural sweetness and keeps the meatballs moist, reducing the need for extra fat or fillers.
Don't skip searing—it develops deep, savory flavor and helps the meatballs hold their shape during the simmer.
Stir the sauce every few minutes to ensure even cooking and prevent sticking on the bottom of the skillet.
Serve these meatballs over pasta, rice, egg noodles, polenta, or with crusty bread to soak up the sauce.

Make ahead

Prepare the meatball mixture (through mixing) up to 8 hours ahead and refrigerate, covered. Shape and sear them just before serving, or prepare the full recipe 1 day ahead and reheat gently on the stovetop.

Storage & reheating

Refrigerate in an airtight container for up to 3 days. Freeze in a freezer bag or container for up to 2 months. To reheat: thaw overnight in the fridge if frozen, then gently warm over medium-low heat in a skillet with 2–3 tablespoons of water or broth, stirring occasionally, for 10–12 minutes until heated through.

Substitutions

ground beef, 85/15 → ground pork or a 50/50 blend of ground beef and ground pork. Pork meatballs are slightly leaner and have a milder flavor. The cooking time remains the same.
carrot, shredded → shredded zucchini or grated parsnip, patted dry. Both add moisture and slight sweetness. Zucchini is more neutral; parsnip adds earthiness.
crushed tomatoes, canned → marinara sauce (use 28 oz / 800 ml and reduce beef broth to ¼ cup / 60 ml). For faster preparation. You may need to adjust salt and pepper to taste.
breadcrumbs, panko → crushed crackers, oats, or finely grated day-old bread. Each binds slightly differently, so meatballs may need 1–2 extra minutes to cook through. Check internal temperature.